Char siu pork with rice and greens

Name: Char siu pork with rice and greens
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1000 g Pork shoulder, boneless shoulder steaks or neck fillet, cut into long strips about 4cm thick; 60 ml Hoisin sauce; 30 ml Soy sauce; 60 g Honey, 40g for the marinade, 20g for glazing; 15 g Soft brown sugar; 3 g Chinese five spice; 0.2 Garlic, 2 cloves, crushed; 300 g Jasmine rice; 400 g Pak choi, halved lengthways; 10 ml Vegetable oil; 0.1 Garlic, 1 clove, sliced; 30 ml Oyster sauce

Cantonese barbecue pork, roasted in a sticky honey, hoisin and five-spice glaze until lacquered and charred at the edges. Served with rice and garlicky pak choi, with plenty left for fried rice.

Ingredients

1000 g Pork shoulder, boneless shoulder steaks or neck fillet, cut into long strips about 4cm thick
60 ml Hoisin sauce
30 ml Soy sauce
60 g Honey, 40g for the marinade, 20g for glazing
15 g Soft brown sugar
3 g Chinese five spice
0.2 Garlic, 2 cloves, crushed
300 g Jasmine rice
400 g Pak choi, halved lengthways
10 ml Vegetable oil
0.1 Garlic, 1 clove, sliced
30 ml Oyster sauce

Method

Mix the hoisin, soy sauce, 40g honey, sugar, five spice and garlic. Coat the pork strips in it and marinate.
Heat the oven to 200°C (180°C fan). Sit the pork on a rack over a foil-lined roasting tin with a splash of water in the bottom (keep the leftover marinade). Roast, turning and brushing with the marinade halfway.
Mix the last 20g honey with a spoonful of hot water and brush it over the pork. Roast until sticky and charred at the edges.
Meanwhile rinse the rice and cook it. Drain and keep covered.
Heat the oil in a wok, fry the sliced garlic for a few seconds, add the pak choi and a splash of water and stir-fry until just wilted. Drizzle with oyster sauce.
Rest the pork for 5 minutes, then slice. Serve with the rice and greens, and set aside about a quarter of the pork for later in the week.